Thursday, February 20, 2014

Matar Paneer

Matar Paneer is a savory north Indian side. The addition of cashews and cream (I used milk) makes the gravy creamy. This is not a gravy you would have every day. I had some left over paneer that I wanted to finish and matar paneer seemed like a nice way to get that done.


You will need
6 oz. paneer
6-8 cashews
1 onion, chopped
1 tsp. ginger garlic paste
1 tsp. coriander cumin powder
1 tsp. paprika
2 tomatoes, chopped
1 1/2 tbsp. tomato paste
6 oz. frozen peas
1 tsp. kasoori methi
1/4 cup cream (or milk)
salt to taste
3 tbsp. olive oil, divided
a handful cilantro, chopped

Soak the cashews in half a cup of water and keep aside. Heat 2 tbsp. olive oil in a pan. Cut the paneer into cubes and brown them on both sides in the oil on medium heat. Take the paneer out of the oil and place on a paper towel to drain,


Heat the remaining oil in the same pan. Add the onion and cook for about 5-7 minutes until it starts to turn color. Add the ginger garlic paste, coriander cumin powder and paprika and saute for a couple minutes.


Add the tomatoes and the tomato paste. Let it cook until the tomatoes are soft. Turn off the heat and let the mixture cool.


Grind the cooled onion and tomato mixture. Return the onion tomato paste to the pan and heat it through on medium heat.


While it is heating grind the soaked cashews with their soaking liquid to form a watery paste. Add it to the onion tomato mixture in the pan.


Add the frozen peas without thawing. Mix well and cook covered until the peas are cooked but are not mushy.


Mix in the fried paneer and half the cilantro. Let it cook uncovered for 2-3 minutes. 


Garnish with the rest of the cilantro and serve hot with poli.


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